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Creamy Leek and Spinach Soup

Kim Playfair

"Creamy leek, spinach, and ham soup. Serve with a nice bread."
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40 m servings 148 cals
Original recipe yields 12 servings

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  1. Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
  2. Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
  3. Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.


  • Cook's Notes:
  • The chicken broth can be replaced with half chicken broth and half water, if desired.
  • Fresh spinach can be used in place of the frozen, if desired. If so, cook spinach in boiling water and drain well.
  • Canadian bacon can be used in place of the ham, if desired.

Nutrition Facts

Per Serving: 148 calories; 8.5 g fat; 8.8 g carbohydrates; 8.9 g protein; 59 mg cholesterol; 1088 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Great recipe. I substituted the ham for scallops. Definitely will fix again. Also fixed a vegan version for my son who also loved recipe. Both versions I used Silk non dairy yogurt.

Really tasty. Delicious warm as is or pureed and served cold